Lightly sprinkle salt and pepper over chicken.
In a large heavy pot, heat vegetable oil. Add chicken and allow them to brown. Remove and set aside.
Add garlic, carrots, fennel, and dried thyme to the pot. Cook for 2 to 3 minutes.
Pour in ¾ cup (180ml) water. When it comes to boil, return the chicken pieces to the pot. Add salt to taste.
Reduce heat to medium low, cover, and allow stew to simmer for 15 minutes.